Recipe adapted from Eating Well, I used ricotta instead of goat cheese, and made extra roasted broccolini because my son is a fan!
Toasting Tuesday with some greens for lunch! This savory toast is Canyon Gluten-Free multi-grain bread topped with roasted broccolini, sautéed garlic slices, ricotta, a drizzle of garlic-infused olive oil and crushed red pepper flakes. Seriously delicious flavor combo!
Scroll down to see the recipe.